Man, that recipe title sounds like bureaucrat speak, a lot of nouns pounded up against each other! But it’s a necessary evil to explain this hybrid, a jam-like raspberry filling between a bottom pie crust and a somewhat traditional biscuit topping. In any event, it’s a summery treat (even in the winter, since you make it with frozen raspberries). Make sure the cobbler topping is evenly spaced across the top of the pie so the cut pieces each come out with some biscuit on top.
2 cups sliced almonds
Single-crust version of Sour Cream Crust
4 pounds frozen raspberries (do not thaw)
2¼ cups plus 3 tablespoons all-purpose flour
2 cups plus 1 tablespoon granulated white sugar
¼ cup instant tapioca
2 teaspoons finely minced lemon zest
1½ teaspoons salt
4½ teaspoons baking powder
1½ cups regular cultured buttermilk
6 tablespoons (¾ stick) unsalted butter, melted and cooled to room temperature
½ teaspoon almond extract
1. Position the rack in the center of the oven. Heat the oven to 350°F.
2. Spread the sliced almonds on a large lipped sheet pan. Toast until lightly browned and fragrant, stirring occasionally, about 5 minutes. Put the nuts in a food processor and cool for 20 minutes. Maintain the oven’s temperature.
3. Cover and process the toasted almonds into a fine flour.
4. Prepare and shape the crust as directed in a 13 × 18-inch lipped sheet pan.
5. Mix the raspberries, 3 tablespoons of the flour, 1½ cups of the sugar, the tapioca, lemon zest, and 1 teaspoon salt in a large bowl. Pour and spread into an even layer in the prepared crust.
6. Whisk the ground almonds, the remaining 2¼ cups flour, the remaining ½ cup plus 1 tablespoon sugar, the remaining ½ teaspoon salt, and the baking powder in a medium bowl until uniform. Stir in the buttermilk, melted butter, and almond extract just until combined. Dollop this mixture by rounded tablespoonfuls over the raspberry filling, spacing the blobs evenly apart.
7. Bake until the filling is bubbling and the topping is golden brown, about 50 minutes. Cool in the pan on a wire rack for at least 1 hour before serving.
TESTER NOTES
Don’t start dolloping the biscuit topping on one end of the sheet pan to work your way across. You might find out you run out of biscuits! Instead, cover the whole pie with ten, maybe twelve dollops, then start filling in the spaces between them.
